Abstract
The process of saturation of sucrose particles of pumpkin fruits is considered. An experimental setup for saturation of fruit particles with sugar under conditions of intensive pneumatic mixing was developed. The kinetic dependences of the saturation of candied fruits and changes in the concentration of sugar syrup under various temperatures were obtained. The saturation conditions are compared for various ratios of “candied fruit: syrup”. A mathematical generalization confirms the ratio “candied fruit: syrup” selected by the authors of the article. According to the chosen mathematical model, a generalization of the results of studies on the saturation of pumpkin fruit particles with sugar under the conditions of a change in time with concentration of both candied fruit and syrup was made.
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